6 cups water
1 of each: carrot, zucchini, yellow squash, leek, celery rib
1 cup green beans
2 cloves garlic
1 bay leaf
1 cup flat leaf parsley
1. Wash and chop vegetables. Place all ingredients in large soup pot and bring
to boil. Cover and simmer 30 minutes Use strained as broth or whole as soup.
Optional Seasonings: soy sauce or kosher salt, freshly ground pepper,
hot sauce, fresh herbs.
Serving Size: 1 cup
Carbs: 4 grams
Fat: 0 grams
Protein: 0 grams
* Provided for information use only